Fluffy Blueberry Cottage Cheese Pancake Bites

🥣 Ingredients (makes ~18–24 bites)

• 1 cup cottage cheese
• 2 eggs
• ½ cup milk (adjust for batter thickness)
• ¾ cup flour (all-purpose or oat flour)
• 1–2 tbsp honey or sugar (optional)
• 1 tsp baking powder
• 1 tsp vanilla extract
• Pinch of salt
• ½–1 cup blueberries (fresh or frozen)
• Butter or oil for greasing

🔥 How to Make Them

1. Blend (important for fluffiness)
   Blend cottage cheese + eggs + milk + vanilla until mostly smooth.
   (A few small curds are fine—it actually helps texture.)
2. Mix dry ingredients
   In a bowl: flour, baking powder, salt, and sweetener.
3. Combine
   Stir wet into dry until just mixed. Don’t overmix.
4. Fold blueberries
   Gently add blueberries so they don’t burst everywhere.
5. Fill & bake
   • Grease a mini muffin tin
   • Fill each cup ~¾ full
   • Bake at 180°C (350°F) for 15–18 minutes
6. Finish
   Let cool slightly—they firm up as they sit.

😋 Texture & Taste

• Soft, almost cheesecake-like inside
• Lightly golden edges
• Juicy blueberry bursts
• Mild tang from cottage cheese (like pancakes got an upgrade)

🔁 Easy variations

• 🍫 Add chocolate chips instead of blueberries
• 🍋 Add lemon zest for “blueberry cheesecake” vibe
• 🌾 Use oat flour for more hearty texture
• 🍯 Drizzle honey or maple syrup after baking

If you want, I can also give you a no-blender version, a air-fryer version, or a high-protein gym breakfast macro breakdown.